Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Dreamy Yogurt Cheesecake on a Cocoa-Coconut Crust [Vegan]

How beautiful is this raw cheesecake? The ground cashew nuts combined with yogurt give it an extremely smooth and creamy texture. The beet shreds added a nice color and a very mild beet taste that you may not even notice while the lemon zest and lemon juice just give an extra tangy taste. This no-bake cake looks extravagant, but it's so easy to make!

Dreamy Yogurt Cheesecake on a Cocoa-Coconut Crust [Vegan]

This Recipe is :





For the Crust:

  • 7 large Medjool dates, pitted
  • 1 1/2 cups unsweetened coconut shreds
  • 1/4 cup dark coca powder
  • 1/4 teaspoon pure stevia extract powder
  • 2 tablespoons coconut oil (liquid form)
  • 1/4 teaspoon sea salt
  • (optional) 1/4 cup coconut flour

For the Cheesecake:

  • .18 ounces (5 grams) agar agar noodles
  • 1/4 cup boiling water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (approximately 7.4 ounces) raw cashews, soaked in water for at least 8 hours
  • 12 ounces vegan yogurt
  • 1/3 cup coconut oil, liquid form
  • 1/2 teaspoon pure stevia extract powder
  • 2 tablespoons agave nectar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon nutritional yeast (optional)
  • 1 tablespoon lemon zest, from half of a large lemon
  • 1 large lemon, juiced
  • 1/2 cup packed shredded beets


To Make the Crust:

  1. In a food processor, blend the soft dates until it forms a big ball. Add the remaining crust ingredients and blend until it forms loose crumbs. The dough should stick together if you press it a little bit between your fingers. If it doesn’t, add 1 teaspoon of water and blend again.
  2. Transfer the crust mixture into a springform pan. Use your hand to spread it out evenly and press down firmly. Place the springform pan in the freezer while you are preparing the cheesecake filling.

To Make the Cheesecake:

  1. Use a pair of scissors to cut the agar agar noodles to 1/2-inch in length. Dissolve them into 1/4 cup of boiling water and 1 teaspoon of vanilla extract. Use a spoon to stir, helping the noodles to dissolve. Heat in microwave oven for 15 seconds, if necessary.
  2. Drain the soaked cashew nuts and pat dry with paper towel. Add the cashew nuts and agar agar noodle solution into a high-speed blender. Blend briefly, approximately 30 seconds. Add the remaining filling ingredients, except beets, and blend until very smooth. Transfer approximately 2 tablespoons of the white filling into a squeeze bottle (such as mustard or ketchup squeeze bottle) for later decorating.
  3. Add the beets into the white cheesecake filling and blend again until very smooth. You can taste and adjust the sweetness as needed.
  4. Pour the pink cheesecake filling into the springform pan containing the prepared cheesecake crust. Gently tap on the counter to remove any air pockets in the filling.
  5. Squeeze small amount of the white cheesecake filling to form dots in a swirl pattern over the pink cheesecake. Take a toothpick, beginning with the center dots, and run the toothpick through the center of each dot to form a heart shape (don’t lift the toothpick out until you finish the last dot).
  6. Carefully transfer the springform pan into the freezer on a level surface for approximately 2 hours, or until firm throughout.

To Serve:

  1. Remove the springform pan from the freezer and let it rest at room temperature for 5-10 minutes. Use a paring knife to run between the cake and edge of the springform pan to help release it. Slice and serve immediately.


You can soak your dates in warm water for 10 minutes if they are not soft and moist.






I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.I share many healthy, vegan-friendly dinner dishes, sweet snacks, and desserts with various flavor combinations on my blog.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]


Taktouka: Moroccan Spicy Peppers and Tomato Dip [Vegan, Gluten-Free]

Taktouka: Moroccan Pureed Peppers and Tomato Dip

Pop Tart Croissant With Peanut Butter Filling [Vegan]


Mushroom Stuffed Cabbage and Radicchio With Mustard Sauce [Vegan]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

25 comments on “Dreamy Yogurt Cheesecake on a Cocoa-Coconut Crust [Vegan]”

Click to add comment
Bernadette Badong
10 Months Ago

Yum yum yum yummmmy

Manuel López Bugueño
10 Months Ago


Ray Bosch
10 Months Ago

Yogurt cheesecake is lovely and many of the vegan crusts are amazing! Don't knock it til you try it!

Mark Pratt
10 Months Ago

That is NOT green! Looks pink to me. :-)

Charlotte McGlone
10 Months Ago

Alex McGlone

Liezl Ebersöhn
10 Months Ago

Ashleigh Taylor

Dessi Issaeva
10 Months Ago


Scott Hart
10 Months Ago

Aline Hart

Vanessa AspiringChef Henson
10 Months Ago

Nigel Neal

Nigel Neal
19 Feb 2016

Looks so good babe

Jane Lane
10 Months Ago

You had me at cheesecake


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×